Before working with Positive Carbon, the Clayton Hotel’s Dublin Airport location had no visibility on their food waste. Since the implementation of the food waste monitoring sensors the kitchen can now track and monitor all food thrown in the bin, informing their purchasing and preparation decisions and preventing the waste from occurring in the first place.

"Positive Carbon's technology will allow us to hit sustainability goals without impacting the margins in our kitchen. It has been a game changer for how we operate our kitchen." ‍

Tony O'Donnell, Executive Chef at The Clayton Hotel Dublin Airport